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Listen, some days you just need spicy grilled chicken in your face. You need to eat it with your hands, lick your fingers before going on to the next piece. Because believe me when I tell you, this is what the good Colonel was talking about when he said “finger lickin good”.

In South Africa, peri-peri chicken is a bit of a thing. We love the stuff. We even started a fast food chain that is now worldwide (and super famous) focused on it. And with good reason. There is just nothing like that succulent chicken burning your mouth (in the best way possible) with every bite. Yes, yes, YES!

You could totally make this chicken by just slathering it in my Peri-Peri sauce recipebut adding a little honey and more acidity turns this marinade into a knock-out. The sweetness compliments the spicy peri-peri sauce beautifully and also helps to caramelize everything a bit when the chicken is grilled.

I served this chicken with a crunchy green salad and crusty baguette to mop up the sauce but baked potato wedges or turmeric-scented rice would be just as good. Squeeze over some of that glorious grilled lemon juice and tuck in. Enjoy!

Ingredients

Instructions

Combine all the marinade ingredients and mix well.

Spread over the chicken on both sides and allow to marinade for up to 24 hours but at least 1 hour.

Grill in a hot griddle pan with the lemon halves (alternatively cook the chicken on a barbecue) for 7-10 minutes per side then transfer to the oven (pre-heated to 180ºc) and cook for a further 20 minutes or until the chicken is cooked through.

Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.